Spicy Chicken Sandwich Creamy Homemade Sauce (Printable)

Ultra-crispy buttermilk fried chicken with zesty homemade sauce on toasted brioche buns, topped with fresh pickles and crisp lettuce.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
25 - Salt and pepper to taste

→ To Serve

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced, optional

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4–6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste.
07 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Suggestions:

01 -
  • The double-dredge technique creates an audibly crispy crust that stays crunchy even after it cools a bit.
  • The buttermilk marinade tenderizes the chicken while layering in subtle heat and tang you can actually taste.
  • Homemade sauce beats any store-bought version with its balance of smoke, spice, and just enough sweetness to round it all out.
  • You can prep the components ahead and fry fresh whenever the craving hits.
02 -
  • Maintaining oil temperature is everything, if it drops below 325°F your chicken will absorb oil and turn greasy instead of crispy.
  • Don't skip pounding the chicken breasts, uneven thickness means some parts overcook while others stay raw.
  • Double dredging is optional but highly recommended, it creates that signature craggy crust that holds onto sauce beautifully.
  • Let the fried chicken rest on a wire rack, not paper towels, or steam will soften the bottom crust.
03 -
  • Use a cast-iron skillet if you have one, it holds heat incredibly well and gives you more consistent frying results.
  • If your oil starts smoking, it's too hot, pull it off the heat for a minute and let it cool before continuing.
  • Press the chicken firmly into the dredge and let it sit for a minute before frying, this helps the coating stick and creates a thicker crust.
  • Taste your sauce before assembling and adjust it to your mood, some days I want more heat, other days I go heavier on the lemon.
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